We cook lard with garlic through a meat grinder. A universal recipe for all occasions

The combination of fat with spicy garlic and fresh herbs is a taste familiar to everyone. What associations does it cause? Someone immediately remembered a children's trip to the nearest forest, someone - gatherings in the student hostel or a quiet family dinner ...

In the hike, at the cottage, on the festive table ...

For more than one hundred years fat has accompanied man everywhere. It is perfectly stored, has a universal taste, does not require complicated preparation for long-term transportation (as, for example, shujuk). It can quickly warm up the food. A slice of fat can lubricate a leaking shoe or creaking door, which takes it beyond the ordinary food. And when someone came up with a skip of lard with garlic through a meat grinder, it became even more convenient! Firstly, for this recipe, raw lard is excellent, which is completely annealed in a chopped state in a few hours. Secondly, in addition to direct sandwich, such pate can be added to the first dishes and side dishes, giving them an amazing aroma and taste. No wonder this dish is so popular among tourists and students. But on the festive table, you can often find this dish.

Cooking lard with garlic

For cooking, salty and raw lard are suitable. On the basis of which product is chosen, the amount of salt that you need (or does not need) to add to the pate depends. In addition, if you skip salted lard with garlic through a meat grinder, then you can serve it right away. The raw cheese needs to stand for at least 12 hours.

For the dish, even the most inexpensive fat, thin, without meat strips, is suitable. It is usually from this and prepare this pate. But do not think that the presence of meat somehow can hurt. It's only a matter of taste.

The process of cooking is simple. Salo should be cut into bars, garlic cleaned. The proportions of products are arbitrary, and much depends on raw materials. After all, there is such a sharp garlic, that one tooth is worth a whole head! All you need to try, adding salt and spices to your liking.

So, the products are prepared. It remains to skip lard with garlic through a meat grinder and carefully stir the resulting pâté.

Let's add flavors

In the dish, you can add other ingredients. For example, fresh greens. Perfectly suitable for common parsley and dill. Even with lard is a good combination of watercress salad. A bunch of spinach will not only add a wonderful green color, but also enrich with vitamins. Many people are wondering whether it is worth skipping lard with garlic through a meat grinder along with greens. It is better not to do this, otherwise the screw will squeeze out all the juices from the tender leaves. It is better to cut the greens with a knife.

Often in the pate is added and a variety of condiments. Many spices come to the salon, from dried tomatoes to exotic asafetids. You can use the ready-made set of seasonings "For lard" or choose your own blend.

Alternative method

Prepare the pâté from lard with garlic and without the help of a meat grinder. Moreover, many believe that such a method is better.

It consists in grinding the ingredients with a conventional kitchen knife. And it is better than two knives - sharp and dull. Acute is used in the first stage, when lard needs to be cut into pieces. But to knock on it, crushing the ingredients, it is better to knife, sharpened not too carefully. Do not think that this method is labor-intensive. The process takes approximately the same time as the cranking through the meat grinder with its subsequent washing. Together with bacon it is possible to crumble and greens, then the pate will be bright green.

Product combination and layout

Served with a pate with white and black bread, a bar, a pita. You can spread it on thin lavash, roll up rolls and cut into small pieces. Sometimes such pate stuffs baskets, profiteroles, valovany.

Salo with garlic and pepper is perfectly combined with homemade pickles, fresh seasonal vegetables, sauerkraut, Korean salads, mushrooms, sea cabbage. It fits almost any garnish.